Carne salada is the queen of Garda Trentino cuisine. It originated in the Middle Ages from the very practical need to preserve meat and, over time, became one of the region’s most beloved traditional dishes. It’s typically served freshly seared on the grill, paired with simple beans (the classic dish “carne salada e fasoi”), or thinly sliced as carpaccio with a drizzle of extra virgin olive oil. Today, more creative and modern interpretations are also part of its story.
Fancy a taste? Try this recipe created by CFP Alberghiero Enaip, a vocational school specialised in hospitality and culinary arts, based in Riva del Garda.
Tagliata di carne salada on creamed potatoes with Garda Trentino DOP extra virgin olive oil
Ingredients for 4 servings
- 500 g carne salada
- Garda Trentino DOP extra virgin olive oil
For the creamed potatoes:
- 200 g potatoes
- 40 cl vegetable broth
- 50 g leeks
- 5 cl fresh cream
- 8 cl Garda Trentino DOP extra virgin olive oil
Preparation
- Cut the leeks into thin strips (julienne) and sauté in a tall saucepan with a little olive oil. Add the diced potatoes and let them stew for about 2 minutes. Pour in the vegetable broth and bring to a boil.
- Cook until the potatoes are very soft, then blend until smooth with an immersion blender. Return the mixture to the stove without bringing it back to a boil, and stir in the fresh cream along with half of the olive oil.
- Cut the carne salada into even slices about 2.5 cm thick and grill them briefly.
- Once ready, place the meat over the creamed potatoes and finish with a drizzle of raw Garda Trentino DOP extra virgin olive oil. This article was published in the first issue of BLU, the Garda Trentino magazine, in 2023.
